Quinoa Burrito Bowls

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Bowls, Main Course
Cuisine Mexican
Servings 4 Servings


  • Stove


  • 1 cup quinoa uncooked
  • 2 cups water
  • 2 tbsp lime juice fresh squeezed, no sugar added or preservatives, divided
  • 1/4 cup sour cream plant-based plant based
  • 1 tbsp olive oil extra virgin
  • 1 cup onion diced
  • 1 cup red bell pepper diced
  • 1 clove garlic minced
  • 1/2 cup black beans canned, drained, rinsed
  • 1/2 cup corn fresh or frozen
  • 2 cup lettuce shredded


  • Rinse the quinoa in a fine mesh strainer under cold water. Heat the 2 cups of water in a medium sized pan with the quinoa; bring to a boil. Reduce the heat to low; cover and simmer for 13-15 minutes until water is absorbed and quinoa is tender. Stir in one tablespoon of lime juice then set to the side.
  • Combine the sour cream and remaining lime juice in a small bowl; set to the side.
  • Heat the olive oil in a large skillet over medium heat then saute the onion and bell pepper for about 5 minutes. Add in the garlic, black beans and corn and cook another 10 minutes.
  • Divide quinoa among serving bowls; top with black bean mixture, lettuce and sour cream mixture.

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